Ainsley Harriott served up cheesy souffle Welsh rarebit muffins with tomato chutney on Ainsley’s Food We Love.
The ingredients are: 200g vintage cheddar cheese, grated, 2 large eggs, separated, 1/2-1 tsp English mustard, dash of Worcestershire sauce, dash of hot sauce (optional), sea salt and freshly ground black pepper, 4 English muffins.
See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In
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